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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 19 minutes; Cook: 17 minutes Ingredients:
1 (3.5-ounce) package fresh shiitake mushrooms |
1 pound very thin veal cutlets (about 8 pieces; 1/8 inch thick) |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1/4 cup all-purpose flour |
2 tablespoons butter, divided |
1/4 cup minced shallot (about 1 large) |
2 garlic cloves, minced |
1 cup fat-free, less-sodium beef broth |
1/2 cup sweet marsala wine |
1 tablespoon fresh lemon juice |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Remove and discard stems from shiitake mushrooms. Slice mushroom caps; set aside.
2. Sprinkle veal with pepper and salt; lightly dredge in flour, shaking off excess.
3. Heat 2 teaspoons butter in a large nonstick skillet over medium-high heat until butter begins to foam. Add half of veal; cook 30 seconds to 1 minute on each side or until lightly browned. Remove veal from pan; keep warm. Repeat procedure with 2 teaspoons butter and remaining veal.
4. Melt remaining 2 teaspoons butter in pan over medium-high heat. Add sliced mushrooms, shallot, and garlic; sauté 2 minutes. Add broth and Marsala, scraping pan to loosen browned bits. Bring to a boil, and cook 5 minutes or until liquid is reduced to 1 cup. Return veal and any juices to pan. Stir in lemon juice; bring to a boil. Remove from heat, and sprinkle with parsley.
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